Southwestern Crustless Quiche

Southwestern Crustless Quiche Recipe

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Lynnda Cloutier


No crust for this quiche. It's from
A Taste of Enchantment, Junior League of Albuquerque, New Mexico


★★★★★ 1 vote



  • ·
    1/2 cup butter, 1 stick
  • ·
    1/2 cup flour
  • ·
    6 extra large eggs
  • ·
    1 pound monterey jack cheese, cubed or shredded
  • ·
    2 cups cottage cheese
  • ·
    1 cup milk
  • ·
    3 oz. cream cheese, softened
  • ·
    1 teaspoon baking powder
  • ·
    1 teaspoon salt
  • ·
    1/4 teaspoon white pepper
  • ·
    2 cans artichoke hearts, drained, chopped, 14 oz. each

How to Make Southwestern Crustless Quiche


  1. Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly.
  2. Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper.
  3. Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8

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